What Is She-Crab Soup?

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Rich, thick, heavenly. She-crab soup is easy to make at home


The rich, heavy East Coast treat is so called because it uses female crabs often caught bearing bright orange roe, which can be added as a garnish to the finished product. As with most soups, there are an infinite number of variations, and you really should get out to local restaurants to sample different renditions. What follows is a version that’s easy for anyone to make at home:


For experienced home cooks, this is a simple process of turning sauteed vegetables into a roux with flour, then adding some dairy, sherry, and crab meat.
1 cup crab meat
1/4 cup butter
1/2 cup flour
1/4 cup each of diced onion, carrots, celery
1 cup milk
1 cup heavy cream
pinch black pepper
pinch nutmeg
1/2 cup sherry
salt to taste
big pinch of turmeric (for color)

How is it made?

In the butter saute your mirepoix (onions, carrots, celery) at medium-low temperature until slightly softened (8 minutes), then sprinkle the flour over it and stir, cooking at low temperature for 5 minutes.

Turn off the heat and allow contents to cool slightly. Add your spices then stir in 1 cup of milk, followed by a cup of cream and simmer for 20 minutes.

Add your crab meat and a big splash of sherry.

Don’t miss the East Coast She-Crab Soup Classic held at the beach in April every year!

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